Recipe - Peachy Heirloom Tomato Salad with Blue Borage Blossoms

Here is a true gourmet summer treat!  This delicious recipe combines interesting ingredients to make an unusual taste treat combination - and a gorgeous color palette! Give it a try, and let us know what you think.

Peachy Heirloom Tomato Salad with Blue Borage Blossoms
Image via Wikipedia(Serves 4-6)

Ingredients:

1 lb ripe fresh peaches
2 lb. vine ripened heirloom tomatoes
3 green onions, cut into thin strips
2 Tbsp light olive oil
2 Tbsp freshly squeezed orange juice
1 Tbsp balsamic vinegar
1 tsp soy sauce
1/2 tsp orange zest
1/4 tsp kosher salt
1/4 cup fresh mint, chopped
1/4 cup fresh basil, chopped
1/2 cup blue borage flowers, whole

Directions:

1. Clean, core, and chop the tomatoes roughly. If your collection of heirloom tomatoes includes small (cherry size) tomatoes, just cut in half.  Mix up the way you cut them so everything isn't the same. Put in large salad bowl.
2. Scrub the peaches and slice into small wedges (removing the pit and stem as you do.) Add to the salad bowl with tomatoes.
3. Add the thin strips of green onion to the salad bowl.
4. Now make the dressing:
• Whisk together the olive oil, orange juice, balsamic vinegar, soy sauce, orange zest, and salt until smooth and frothy.  
• Pour this dressing over the salad, sprinkle in the mint and basil and toss to combine.
5.  Set the salad aside for 10 minutes; taste and add salt if necessary.
6. When seasoned properly, Serve in individual salad bowls, sprinkling the blue borage flowers over each serving.

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Recipe - Broiled Garden Tomato Basil Salad

If you're a tomato lover like me, this one will have you drooling just reading the recipe!

Broiled Garden Tomato Basil Salad
Image by Alaina B. via Flickr(Makes 8 individual salads.)

Ingredients:

4 large sweet beefsteak tomatoes
olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup fresh basil, coarse chopped
8 fresh baby mozzarella balls, cut into small pieces
4 strips bacon, diced and crisp fried, drained

Directions:

1. Wash and cut the tomatoes in half across the 'equator' and carefully cut out the insides, chop up and put in a bowl.
2. Add to the bowl with the tomato pulp, the kosher salt, black pepper, basil, and mozzarella balls pieces. Mix to combine.
3. Place each tomato 'bowl' cut side up on a broiler pan and brush lightly with olive oil.
4. With slotted spoon, fill the bowls with the tomato-basil-mozzarella mixture, making sure you don't get too much tomato juice in the tomato bowl.
5. Place under preheated broiler at 5" away for about 3 to 4 minutes or until tops brown, tomato softens, and cheese is melted.
6. Remove and let cool slightly.
7. Sprinkle crumbled bacon on top and serve warm.

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